I never thought there was anything wrong with the dump & bake method of green bean casserole…until I used fresh green beans and homemade cream of mushroom soup. I’ve been converted…sorry Campbells!

The topping on the casserole is simply yummy – it’s like French’s fried onions ++!

Ingredients

 Topping 

• 4 slices  white sandwich bread , each slice torn into quarters 
• 2 tablespoons  unsalted butter , softened 
• 1/4   teaspoon  table salt  
• 1/8   teaspoon  ground black pepper  
• 3 cups  canned fried onions (about 6 ounces) 

 Beans and Sauce 

• Table salt  
• 2 pounds  green beans , ends trimmed, and halved 
• 3 tablespoons  unsalted butter  
• 1 pound  white button mushrooms , stems trimmed, wiped clean, and broken into 1/2-inch pieces (see illustrations below) 
• 3 medium cloves  garlic , minced or pressed through garlic press (about 1 tablespoon) 
• Ground black pepper  
• 3 tablespoons  unbleached all-purpose flour  
• 1 1/2   cups  low-sodium chicken broth  
• 1 1/2   cups  heavy cream  

  Directions 

1. For the topping: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.

 2. For the beans and sauce: Adjust oven rack to middle position and heat oven to 415 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain. 

 3. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.  \

4. Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13 by 9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 10 minutes. Serve immediately.